All posts by rsouthern

Chocolate Chip Cookies

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Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 36 cookies

Equipment

  • Measuring spoons
  • measuring cups
  • Stand Mixer or electric mixer
  • spatula
  • 2 Baking Sheet
  • Parchment Paper
  • cookie scoop
  • 2 Medium or large metal bowls

Ingredients

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt or 1/2 tsp table salt
  • 2 cups chocolate chips 12 oz

Instructions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
  • In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
  • Cream together butter and sugars until combined.
  • Beat in eggs and vanilla until light (about 1 minute).
  • Mix in the dry ingredients until combined.
  • Add chocolate chips and mix well.
  • Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
  • Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
  • Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Brunswick Stew

 

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Brunswick Stew

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves of garlic minced
  • 2 Tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • 2 14.5 oz. cans of diced tomatoes
  • 1 cup frozen corn kernels
  • 1 lb. Yukon gold potatoes peeled and diced
  • ½ cup BBQ sauce
  • 4 cups cooked shredded chicken
  • 3 cups chicken broth

Instructions

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
  • Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
  • Now add in the diced tomatoes, frozen corn, potatoes, and BBQ sauce. Stir everything together.
  • Add in the shredded chicken and chicken broth. Stir everything together until well combined.
  • Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread.

Pepper Steak

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Ingredients

  • 1½ pounds top beef round or sirloin steak about 1 inch thick
  • ¼ cup salad oil
  • 1 cup water
  • 1 medium onion cut into ¼-inch slices
  • ½ teaspoon garlic salt
  • ¼ teaspoon ginger
  • 2 medium green peppers cut into strips (¾ inch wide)
  • Instant rice
  • 1 tablespoon cornstarch
  • 2 to 3 teaspoons sugar if desired
  • 2 tablespoons soy sauce
  • 2 medium tomatoes

Instructions

  • Trim fat from meat; cut meat into strips, 2x1x¼ inch.
  • Heat oil in large skillet. Add meat; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat.
  • Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of sim-mering. While meat simmers, cook instant rice as directed on package for 4 or 6 servings.
  • Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.

Hash Brown Egg Casserole

 

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Hash Brown Egg Casserole

Ingredients

  • 1 2 pound package frozen hash brown potatoes thawed
  • 1 cup ham cubed
  • 6 large eggs
  • 1 small onion diced
  • 1/2 cup milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 10 oz sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350.
  • Grease a 9x13 casserole dish.
  • Place the hash browns in the bottom of the casserole dish.
  • Sprinkle the ham over the hash browns, then sprinkle the cheese.
  • Mix the eggs, milk, garlic powder, onion powder, and onion in a bowl. Whisk to combine.
  • Pour the egg mixture over the top.
  • Bake for 40-45 minutes or until cooked through.

Crockpot Mac and Cheese

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Peanut Butter Protein Balls

Servings 22 pieces

Ingredients

  • 1.5 Cups Oats
  • 1 Cup Peanut Butter
  • 2 Scoops Vanilla Protein Powder
  • 1/2 tbsp Flax Seeds
  • 1/2 tbsp Chia Seeds
  • 1/2 Cup Honey
  • 1/2 Cup Chocolate Chips Optional

Instructions

  • Mix all ingredients in bowl.
  • Shape into golf ball size balls.
  • Store in fridge or freezer.

Pasta Fagioli

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Pasta Fagioli

Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Cups Beefless Grounds
  • 1 1/2 Cups Chopped Yellow Onion
  • 1 Cup Diced Carrots
  • 1 Cup Diced Celery
  • 3 Cloves Garlic, Minced
  • 24 Oz Tomato Sauce
  • 29 Oz Low-Sodium Vegetable Broth
  • 1/2 Cup Water
  • 15 Oz Diced Tomatoes
  • 2 Tsp Granulated Sugar
  • 1 1/2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 3/4 Tsp Dried Thyme
  • Black Pepper
  • 1 Cup Dried Ditalini Pasta
  • 15 Oz Dark Red Kidney Beans Drained and Rinsed
  • 15 Oz Great Northern Beans Drained and Rinsed
  • 1 Tbsp Dried Parsley

Instructions

  • Heat 1 Tbsp olive oil in a large pot over medium heat, add beefless ground and cook, stirring occasionally until cooked through.
  • Transfer grounds to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  • Add onions, carrots, and celery and sauté over medium heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  • Add broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and marjoram, then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
  • Add cooked and drained pasta, beefless grounds, kidney beans, and great northern beans to soup. Thin with a little more broth or water if desired.
  • Allow to cook 1 minute longer. Stir in parsley.

Stir Fried Rice

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Stir Fried Rice

Cook Time 20 minutes
Servings 4

Ingredients

  • 3 tbsp Butter
  • 2 Eggs
  • 1 cup Frozen Peas and Carrots
  • 1 Small Onion Diced
  • 3 cloves Garlic Minced
  • Salt and Pepper
  • 4 cups Rice Cooked and Chilled
  • 3 Green Onions thinly sliced
  • 3-4 tbsp Soy Sauce
  • 1/2 tsp Toasted Sesame Oil

Instructions

  • Heat 1/2 tbsp butter in a large sauté pan over medium heat until melted
  • Add egg, cook until scrambled. Remove to a separate plate.
  • Melt 1 tbsp butter in pan. Add onion to pan and cook 2-3 minutes. Add garlic, peas and carrots along with salt and pepper. Sauté until all ingredients are tender and warmed through, about 4-5 minutes.
  • Increase heat to high, add in remaining butter, and stir until melted. Add rice, green onion, and soy sauce. Stir until combined. Continue sautéing until all ingredients are heated through, stirring occasionally.
  • Add eggs, stir, and cook until heated.
  • Remove from heat, add sesame oil, and stir well.
  • Taste and season with additional soy sauce if needed.

Breakfast Casserole

 

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Breakfast Casserole

Ingredients

  • 4 Slices Bread
  • Sausage
  • 1 Cup Grated Cheese
  • 6 Eggs
  • 1 Cup Milk
  • 1 Tsp Mustard

Instructions

  • Preheat oven to 350
  • Spray 9x9 pan
  • Crumble bread into pan
  • Cook and drain sausage, then crumble over pan
  • Sprinkle cheese over pan
  • Beat eggs, milk, and mustard. Then pour over pan.
  • Bake for 30-45 minutes at 350

Pineapple Soy Stir Fry

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Pineapple Soy Stir Fry

Course Main Course
Total Time 30 minutes
Servings 6

Ingredients

  • 12 oz Chicken & Apple Sausage cut into bite sized chunks
  • 8 oz Canned Pineapple Chunks
  • 1/2 cup Diced Onion
  • 1-2 Medium Green Bell Pepper chopped
  • 4 cups Cooked Brown Rice
  • 1 tbsp Olive Oil
  • 1/4 cup Low Sodium Soy Sauce
  • 1 tbsp Brown Sugar
  • Pineapple Juice reserved from can
  • Additional Soy Sauce to taste
  • Sesame Seeds to garnish

Instructions

  • Heat olive oil over medium heat in large skillet or pan.
  • Once oil is heated, toss in onion, zucchini, bell peppers, and any other vegetables and cook until tender.
  • After vegetables are fully cooked and tender, add sliced sausage and pineapple chunks (reserving juice), and stir until both are heated throughout.
  • In a small bowl, whisk together soy sauce, reserved pineapple juice, and brown sugar. Add sauce to pan and bring to a simmer, stirring often to coat sausage and veggies.
  • Once sauce is bubbling and all ingredients are heated throughout, add brown rice to the pan, stir to mix, and garnish with sesame seeds

Hash Brown Casserole

 

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Hash Brown Casserole

Ingredients

  • 2 lbs frozen hash brown potatoes
  • 1/4 stick butter
  • 1/2 teaspoon pepper
  • 1 can cream of chicken soup
  • 1/2 cup chopped onion
  • 8 ounces sour cream
  • 10 ounces sharp cheddar cheese, shredded

Instructions

  • Heat oven to 350
  • Mix all ingredients together, except butter, and place in a buttered 13x9 casserole dish.
  • Dot with butter.
  • Bake for 75 minutes.